Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!




Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  

We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from


Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble


Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at


Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 



Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



independent booksellers

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The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:



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    Browned Butter Graham Crackers

    Um, holy moly. This is the first recipe in our match-up. It's an exclusive recipe to this site--and the first-ever look at one of the pairings in our new book, À LA MODE. Check it out right here. We hope the book is on your must-have summer list. But for now, the cookie before the ice cream.

    If you want to listen to the podcast that features this recipe--laughs are up!--check out the media player in the middle of the main recipe page, pulling down the menu at top center to find the right episode. Or click here for the podcast on iTunes. (And, um, rate us, maybe, so others can find our podcast.) Or click the link at the bottom of this page to hear the podcast right in your browser.


    Yield: 16 graham crackers

    • 6 tablespoons unsalted butter
    • 1 1/2 cups graham flour
    • 1/2 cup all-purpose flour
    • 1/2 cup packed dark brown sugar
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon ground cinnamon
    • At least 1/4 cup whole or low-fat milk
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract


    Oven rack: center

    Oven temperature: 350°F


    To make the batter:

    1. Melt the butter in a small saucepan set over low heat, then stir and continue cooking until light amber brown, 2 – 3 minutes. Remove from the heat (the butter will continue to brown in the pan) and cool to room temperature, about 45 minutes.

    2. Mix the graham flour, all-purpose flour, brown sugar, baking soda, salt, baking powder, and cinnamon in a large bowl until uniform.

    3. Whisk 1/4 cup milk, honey, and vanilla in a second, smaller bowl until smooth. Stir both this milk mixture and the browned butter (including its separated solids) into the flour mixture to form a soft, moist dough, adding more milk in 1-tablespoon increments until it can easily form a not-sticky dough.

    To bake the cookies:

    4. Trim a sheet of parchment paper to match an 11 x 17-inch lipped baking sheet; set the parchment paper on your work surface. Dust the parchment paper with flour, then set the dough on it. Use a lightly floured rolling pin to roll into a 10 x 15-inch rectangle. Transfer the dough and parchment paper together to the baking sheet.

    5. Use a small, sharp knife to cut the dough in half lengthwise without pressing all the way through to the parchment paper—in other words, cut through the dough but not the paper. Slice into 16 smaller rectangles by making seven equidistant cuts widthwise in the same manner. Prick each smaller rectangle several times with the tines of a flatware fork.

    6. Bake until set, firm, and browned, about 25 minutes. Transfer the baking sheet to a wire rack and cool to room temperature, about 1 hour. Break the large cookie into its smaller graham crackers.

    Store: In a sealed container at room temperature for up to 3 days or in the freezer for up to 2 months.

    Browned Butter Graham Crackers

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